Crockpot Pub Crawl Short Ribs

Name: Crockpot Pub Crawl Short Ribs
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4-6 serving(s)
Ingredients: salt and pepper; 1/4 cup colman English mustard or 1/4 cup stonewall kitchen pub-style mustard; 4 1/2 lbs boneless short ribs, fat trimmed; 1 1/2 tablespoons canola oil; 4 cups coarsely chopped vidalia onions or 4 cups other sweet onions; 2 teaspoons dried thyme; 2 cups baby carrots; 2 cups peeled parsnips, in chunks; 1 tablespoon prepared horseradish; 1 cup Guinness stout; 1 cup from a 10 . 75 ounce can condensed beef broth, do not reconstitute; 2 tablespoons butter, at room temperature; 2 tablespoons flour (optional)

Submitted by Lorraine of AZ

"I do love to cook shortribs in the crockpot. They come out so perfectly cooked, tender and moist and well-flavored. This sounds like a great way to cook them and I want to try it just as soon as I can (hot weather or not!) Recipe comes from a very exhaustive crockpot cookbook: "Slow Cooker: The best Cookbook Ever" by Diane Phillips. The author says that the mustards called for in this recipe are not powdered, but rather of a saucy consistency. She says they can be found in the mustard section of the supermarket, but I have found them in the refrigerated section near the cheeses."

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Ready In:: 8hrs 30mins
Ingredients:: 13
Serves:: 4-6

ingredients

salt and pepper
¹⁄₄ cup colman English mustard or 1/4 cup stonewall kitchen pub-style mustard
4 ¹⁄₂ lbs boneless short ribs, fat trimmed
1 ¹⁄₂ tablespoons canola oil
4 cups coarsely chopped vidalia onions or 4 cups other sweet onions
2 teaspoons dried thyme
2 cups baby carrots
2 cups peeled parsnips, in chunks
1 tablespoon prepared horseradish
1 cup Guinness stout
1 cup from a 10 . 75 ounce can condensed beef broth, do not reconstitute
2 tablespoons butter, at room temperature
2 tablespoons flour (optional)

directions

Mix 1-1/2 teaspoons salt, 1/2 teaspoon pepper and mustard together in a bowl. Rub this over the ribs and allow them to sit at room temperature 15 minutes.
Heat oil in large skillet and brown ribs on all sides. Transfer to a 5 to 7 quart crockpot. Add onions and thyme to same skillet over medium heat and saute till the onions are softened. Transfer to crockpot. Stir in carrots, parsnip, horseradish, stout and broth.
Cover and cook on LO heat 8 hours or on HI heat 3-1/2 to 4 hours. Remove meat and vegetables to a platter. Cover with aluminum foil to keep warm. Allow to rest 15 minutes.
You can strain the sauce remaining in the crockpot through a sieve, if desired. Bring back to a boil in a saucepan. Stir butter and flour together and add in pieces to the boiling sauce, whisking constantly. Bring sauce back to a boil after each addition. Serve immediately.